Hi.
I am making a birthday cake for my friend's DD. Chocolate sponge with chocolate American buttercream. I have the cake baked and have just applied the crumb coat but I'm at a bit of a loss on what to do next.
I have made dozens of cakes and usually I crumb coat them the day before and put them in the fridge overnight, ready for decorating the next day (saves so much time and hassle around work hours). Been working well for yeaes
However, the cakes I usually make are basic vanilla and jam, I have only done chocolate a few times as I don't usually get requests for it (and frankly, I just dont care for chocolate that much😆) After doing a bit of research, I am concerned that if I refrigerate overnight, the chocolate cake will become dry.
Would it be ok if I left thr crumb coated cake out overnight (in a cake box with the lid on), then popped it into the fridge for an hour when I get home from work, and resumed decorating?
Or do you have any better suggestions? I really should have asked this question before I started the crumb coat, I know 😂